Search Results (627 found)
cooking.nytimes.com
These pastry nests may look rather composed and restaurant-like, but don’t be put off It’s just a case of making the various elements separately; a day in advance, if you like, in the case of the pears (which benefit from being soaked overnight in the syrup) and the kataifi pastry bases (which can be baked one day ahead; let them cool, then keep them in a sealed container at room temperature) That leaves just the cream to whip, the syrup to reduce and the assembly to do before serving
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
www.allrecipes.com
This is a lovely spiced tea loaf for the bread machine with a reasonably short rise time for a yeast bread.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
www.allrecipes.com
A touch of golden honey flavors these tender pea pods mixed with sweet carrots.
www.allrecipes.com
Fresh snow peas are stuffed with a blend of cream cheese and smoked salmon to make this easy and beautiful appetizer.
www.simplyrecipes.com
Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.
www.allrecipes.com
This stovetop rice pudding is made with milk, flavored with cardamom and rose water, and topped with almonds.